Directions

1. Cut avocados lengthwise, then make checkered markings in the flesh without piercing the skin; use a large spoon to remove pieces in one sweep and put into a large bowl. Mash with fork and add all the lime juice. Leave 2 to 3 avocado pits in the puree to keep from browning and
set aside.

2. Prep all other ingredient as listed, then add the jalapeno, cilantro, tomatoes, garlic, onions, salt and pepper as well as Becel Olive Plus™ Oil Blend

3. To make the Chips, cut the tortillas in triangles and place on a baking sheet lined with parchment paper. Brush with Becel® with Avocado Oil margarine and egg yolk mixture. Sprinkle with parsley, salt, pepper, cayenne, paprika
and sesame seeds and bake in the oven at
400° F (200°C) for 10 minutes or until golden. Serve with
guacamole dip!